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Horchata with Milk

May 5, 2015

Horchata is traditionally made with rice milk, but rice milk doesn’t cut spiciness the same way that cows’ milk does. So, the occasional times when I’ve had horchata after spicy Mexican food, I was disappointed that my mouth was still burning. It looked so much like milk. So, while this may not be the authentic way to make horchata, I like it even better.

horchata with milk

4 cups milk
1 cinnamon stick
1 can (14 oz) sweetened condensed milk
1/3 cup rice flour
2 tsp vanilla extract
1/2 tsp ground cinnamon

optional: 1/2 cup dark rum

Bring milk and cinnamon stick to a simmer over medium heat. Remove from heat and add the sweetened condensed milk, rice flour, vanilla and ground cinnamon. Chill until cold. Pour through a sieve and add rum if using. Serve over ice.

(Recipe from Martha Stewart via delicioushouse.blogspot.com)

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